Directions:
- In a large soup pot, combine broth, onion, celery, carrot, turnips,
- And bay leaf.
- Bring to a boil, cover, reduce heat to medium-low,
- Simmer until vegetables are tender, 25 to 30 minutes.
- Season with
- Pepper. With a slotted spoon, remove and discard onion and bay leaf.
- Meanwhile, in a large saucepan filled with lightly salted water, cook
- Egg noodles until tender, 5 to 6 minutes.
- Drain and rinse under cold water, drain again. Add noodles to simmering stock and heat through, 2 to 3 minutes.
- To serve, place 1/2 teaspoon chopped mint in each of 6 bowls. Ladle
- In stock with vegetables and noodles and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.8 Kcal (711 kJ) | ||
| Calories from fat | 6.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 1% | |
|---|---|---|---|
| Cholesterol | 15.96mg | 5% | |
| Sodium | 3028.1mg | 126% | |
| Potassium | 261.41mg | 6% | |
| Total Carbs | 33.31g | 11% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 15.6mg | 87% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.75 Kcal (535 kJ) | ||
| Calories from fat | 5.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Cholesterol | 12.01mg | 5% | |
| Sodium | 2278.19mg | 126% | |
| Potassium | 196.67mg | 6% | |
| Total Carbs | 25.06g | 11% | |
| Sugars | 2.84g | 15% | |
| Dietary Fiber | 2.13g | 11% | |
| Protein | 2.71g | 7% | |
| Vitamin C | 9mg | 20% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 11.7mg | 87% | |
| Calcium | 31.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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